1. Sweat the grated vegetables in 1 tablespoon of hazelnut oil and crushed garlic on a low heat.

2. Add the chopped nuts and parsley.

3. Place the mixture in a clean tea towel and squeeze all the moisture from the vegetables.

4. Roll the dry mixture into 8 small croquette shapes and then roll in the poppy seeds and sesame seeds.

5. Separate the 2 peppers (one red and one green) and place into 2 separate pans. Add the potatoes.

6. Separate all the other ingredients and divide into the 2 pans. (Add the chilli sauce to red pepper mixture only.)

7. Bring both pans to the boil and simmer for 15 minutes.

8. Liquidise the 2 sauces separately and pass through fine sieves and season with lemon juice, salt and pepper.

9. In a small frying pan heat the remaining hazelnut oil and brown the croquette then place in a moderate oven for 12 minutes.

10. Serve on the 2 pepper sauces, garnish with chervil.